Triple Layer Pumpkin Pudding Pie

This Triple Layer Pumpkin Pudding Pie is an easy pumpkin pie recipe that has a homemade graham cracker crust and a creamy pumpkin filling. This is a perfect dessert for Thanksgiving dinner!

This recipe was originally published in October of 2020, but was updated on November 19, 2022 with newer content and fresh pictures.

This no bake pumpkin pie is a fun twist on a classic pumpkin pie. It has a buttery graham cracker crust and three layers on top!

The bottom layer is pumpkin pudding, the middle layer is a mixture of whipped cream and pumpkin pudding, and the top layer is homemade whipped cream!

Looking for more pumpkin desserts? Then check out these: pumpkin rice krispie treats, pumpkin oatmeal muffins, and pumpkin s'mores cookies.

Why You'll Love This Pie

• It's 100% no bake; no oven needed.
• Pumpkin pie spice dry pudding mixes are used.
• It's a super easy recipe to make for both Thanksgiving and Christmas.
• Each bite is filled with pumpkin flavor!

No bake recipes are perfect to make during the busy holiday season.

If you're looking for the flavors of a traditional pumpkin pie without the need to turn on the oven, then this pie is a must-try!

Expert Baking Tips

1. Pie Crust: If desired, you can certainly use a store-bought graham cracker crust instead of making your own

2. Pie Plate: Grease a 9.5-inch pie plate with cooking spray. This will make it a lot easier to remove each pie slice.

3. Chill Time: Once the entire pie is assembled it needs to set up completely in the refrigerator for 1 hour before serving.

Ingredients Needed

Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.

• Graham Crackers: I used honey graham crackers.
• Milk: I used 2%. Make sure it's cold milk.
• Pudding Mix: You need two pumpkin spice instant pudding mixes.
• Heavy Whipping Cream: Do not substitute with heavy cream. If desired, you could use a tub of cool whip instead of making your own.

Instructions

Here are the step by step instructions on how to make the easiest pumpkin pie recipe.

Step 1: Make the crust. Use a food processor to pulse the crackers into fine crumbs. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt.

Step 2: Freeze. Press the crumbs firmly down into a greased pie pan using your fingers or the bottom of a measuring cup. Then gently press against the sides of the dish. Freeze until ready to use.

Step 3: Make the pudding. In a large bowl whisk together the milk, both pumpkin pudding mixes, and the cinnamon until fully incorporated. Set aside.

Step 4: Make the whiped cream. In a large mixing bowl using a hand mixer, beat the heavy whipping cream, sugar, and vanilla extract on high speed until stiff peaks form.

Assemble The Pie

First Layer: Remove the pie pan from the freezer and spread 1 ½ cups of the pumpkin pudding mixture onto the pie crust (I use my silicone spatula). 

Second Layer: Measure out 1 ½ cups of the whipped cream, carefully mix that into the remaining pumpkin pudding, and spread over the pudding layer.

Third Layer: Use a clean silicone spatula to spread the remaining whipped cream over the top of the pie.

Refrigerate for 1 hour to allow the pie to properly set up and then serve. 

Storing Tips

Keep any leftover pie slices in an airtight container or use plastic wrap to cover the whole pie plate. This pie will last in the refrigerator for up to 3 days.

Frequently Asked Questions

If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.

It brings me so much joy to see you make my recipes. 🙂

Happy Baking!

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